Basil Pesto

Basil Pesto

My Basil has been going crazy lately! We all know that when life gives you Basil you make pesto!

Basil Pesto

3 cloves Garlic
1 teaspoon Lemon Zest
Juice of half a Lemon
1 tablespoon Red Wine Vinegar
4 cups fresh Basil leaves
3 tablespoons Pine nuts
1/2 cup Parmesan Cheese
1 cup Olive Oil

Combine the garlic,lemon zest and lemon juice, and vinegar in the bowl of a food processor. Pulse to chop up the garlic and lemon.
Add the basil leaves, cheese and the pine nuts. Pulse to combine.
Basil Pesto

Remove cap to the feed tube at the top of the machine. Set the processor to mix and then slowly drizzle in the olive oil.
Place your pesto into a air tight container and refrigerate. Your pesto should stay fresh for about a week.
Or freeze and it will keep for about a month or longer.

Zucchini Noodles with Pesto

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I can’t get over what a hit this recipe was! My meat loving family really enjoyed this. Well, I did serve it as a side to grilled chicken. But they confessed that they would have eaten the dish as an entree!

Zucchini Noodles with Pesto

1 medium Zucchini
1 medium Summer Squash
2 tablespoons Garlic Olive Oil
3 tablespoons prepared Pesto
3 tablespoons Crème fraîche
2 medium size Tomatoes

Using a mandoline or one of these julienne your squash into long thin strands and set aside.
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De-seed the tomatoes by cutting them in half around the “waist” and scooping out the seeds with a teaspoon or, your finger.
Chop into a large dice.
Heat the olive oil in a saute pan over medium high heat. Add the tomatoes and cook briefly.
Add the zucchini and toss with the olive oil and tomato.
Mix the pesto and crème fraîche add it into the pan with the zucchini and toss around until everything is well coated and just warmed through.
Top with parmesan cheese.
Makes two dinner size portions or 4 side servings.

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Turkey & Pesto Panini Sandwiches

Panini style grilled sandwiches elevate the humble grilled cheese of our childhood lunches to a meal fit for a weeknight.

Tools: Grill pan or stove top griddle, two clean bricks, aluminum foil.

That’s right you’ll need two bricks to make this sandwich. If you have the space to store a panini maker then that’s great, I don’t so, I use bricks to weight the sandwiches and make them really, really flat and crispy! Also, I payed $4 for mine.

Turkey & Pesto Panini Sandwiches (Makes 4)

1 lb Sliced Turkey
8 Slices Provolone Cheese
1/2 cup Prepared or Homemade Pesto
8 Slices Fresh Tomato
1/2 cup Melted Butter
8 Slices Sourdough Bread

Heat the griddle over medium heat, and wrap your bricks in foil.
Spread the Pesto on the bread then layer the Cheese, Turkey, and Tomato.
Brush the butter on the outside of the sandwich and lay it on the griddle. Set the brick on top of the sandwich and cook for 3-5 minutes. Flip the sandwich over and replace the brick and cool for another 2-3 minutes or until it’s golden and crunchy.

Variations are endless: Ham and Cheddar, Basil, Tomato & Mozzarella, Apples and Brie…I’m hungry now.